A creamy chicken, bean & leek traybake

Creamy chicken, bean & leek traybake

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(16 ratings)

Prep: 5 mins Cook: 50 mins

Easy

Serves 4

Throw together chicken thighs, cannellini beans and crème fraîche with a few other ingredients for this easy traybake. You can easily double it up and freeze the leftovers

Nutrition and extra info

  • Freezable

Nutrition: Per serving

  • kcal547
  • fat32g
  • saturates13g
  • carbs23g
  • sugars5g
  • fibre12g
  • protein34g
  • salt1.7g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 8 chicken thighs
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 3 leeks, sliced into rounds
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 2 large garlic cloves, crushed
  • 2 x 400g cans cannellini beans, drained and rinsed
  • 500ml hot chicken stock
  • 1½-2 tbsp wholegrain mustard
    Mustard

    Mustard

    muss-tard

    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • 100g crème fraîche
  • 1 large lemon, zested
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • crusty bread, to serve

Method

  1. Heat the oven to 200C/180C fan/gas 6. Heat the oil over a high heat in a large non-stick frying pan. Season the chicken thighs and fry, skin-side down, for 5 mins until golden and crisp. Transfer, skin-side up, to a large baking tray. (If you’re doubling up this recipe, fry in batches and divide between two baking trays.)

  2. Fry the leeks in the pan for 5 mins or until just softened. Add the garlic and fry for 1 min more. Stir in the beans, then spoon into the tray, or trays, around the chicken. Pour the stock over the beans and season to taste. Roast for 20 mins, then remove from the oven and stir the mustard and crème fraîche through the beans. Roast for 10-15 mins more, or until the chicken is cooked through. To freeze, leave to cool completely and transfer to large freezerproof bags.

  3. Scatter the lemon zest over the chicken and serve with crusty bread to mop up the juices.

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Comments, questions and tips

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hendyhan
4th Sep, 2019
4.05
Delicious recipe! I only had one big leek and one tin of beans and actually it worked just fine as I added some asparagus with the creme fraiche at the end and served with mash, fed 3 adults and two small children with left overs for lunch!
Sango
31st Aug, 2019
4.05
I prefer to remove skin from chicken so I made this in a smaller container to keep the meat moist. Served with garlic focaccia; delicious.
Hettie Tomlinson's picture
Hettie Tomlinson
28th Sep, 2019
4.05
I hate mustard so omitted it and it turned out a bit bland (though still delicious). Is there something else that I can add to perk it up a bit?
goodfoodteam's picture
goodfoodteam
3rd Oct, 2019
Thanks for your question. We'd suggest doubling the amount of garlic as an alternative. You could also add a handful of chopped fresh herbs at the end, such as chives or flat-leaf parsley.
Bmitaylor
28th Aug, 2019
If you substitute the creme fraiche with low fat yoghurt, will the sauce split in the oven?
goodfoodteam's picture
goodfoodteam
31st Aug, 2019
Thanks for your question. Unfortunately it is likely to split due to the low fat content.
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